1/4 cup extra-virgin olive oil
1 yellow onion, cut into slices 1/4 inch thick
2 garlic cloves, minced
1/3 cup drained oil-packed sun-dried tomatoes,   thinly sliced
2 zucchini, thinly sliced lengthwise with a   vegetable peeler
2 cups baby arugula
4 oz. goat cheese (chèvre), crumbled
Crushed red pepper flakes, to taste (optional)
Salt and freshly ground pepper, to taste
8 oz. fresh fettuccine (see related recipe   at left)